Red Beans & Rice with McCain Farms Jalapeño Smoked Sausage
1 pound red kidney beans
Water, as needed
4 cups hock stock
1 large yellow onion, small dice
1 bell pepper, small dice
2-4 celery stalks, small dice
3-4 cloves garlic, minced
2 bay leaves
1 pound sausage, tasso, ham hock, or other pork of your choice
1 tablespoon dried Herbs de Provence
Red Pepper Flake, to taste
Your favorite hot sauce, to taste
Salt & Pepper, to taste
Popcorn Rice, as much as you like
Soak your beans in water overnight in the refrigerator.
When you are ready to cook, drain, rinse, and sort beans. Place beans in a large stock pot and cover with hock stock. You want a ratio of 1 part beans to 2 parts liquid, so add water if needed.
Bring the beans to a rolling boil, then lower heat to low/medium-low and simmer for 1-2 hours, or until beans are tender. Stir often to keep beans from sticking to the bottom of pot, and add water if necessary.
Brown sausage in a skillet; remove and set aside, keeping drippings in skillet. Sauté onions, celery, and bell pepper, until onions are translucent. Add garlic and sauté until fragrant. Add meat, vegetables, bay leaves, and herbs de provence to beans. Liquid should cover all - add water if necessary.
Continue to simmer for 1-2 hours (the longer, the better), stirring occasionally to keep beans from sticking to bottom. Occasionally use the back of your spoon/spatula to press beans against side of pan to make beans creamier. Toward the end of cooking, add red pepper flake, hot sauce, salt, and pepper to taste. Meanwhile, cook rice as normal. Serve beans with a scoop of cooked popcorn rice.